Mediterranean spring chicken orzo recipe
All the fresh, vibrant flavours of the Mediterranean in a super easy one-pot. This chicken orzo recipe with sundried tomatoes, artichoke, olives and Parmesan is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Lidded casserole
- Oven
- Stove
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
- Spoon
- Colander
- Grater
- Tin opener
- Can opener
- Mixing bowl
- Stockpot
- Kettle
- Tongs
- Carving knife
- Fork
- Serving platter
- Ladle
- Kitchen timer
- Oven mitt
- Kitchen towel
- Aluminum foil
Ingredients
- 2 tbsp olive oil
- a 1.5kg whole chicken
- 2 echalion shallots, sliced
- 3 garlic cloves, finely sliced
- 1 tbsp sundried tomato paste
- 2 tsp dried oregano
- 2 peppers (yellow and orange), sliced
- 400g tomatoes, roughly chopped
- zest of 1 lemon
- 700ml chicken stock, made with 1 stock pot or cube
- 250g orzo pasta
- 1 x 400g tin artichoke hearts, drained and quartered
- 20 pitted green olives
- 30g Parmesan, finely grated, plus extra to serve
- a handful of fresh basil, roughly chopped, plus extra leaves to serve
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